Category: Salads

This simple, yet rewarding protein-rich quinoa recipe with ginger-curry vinaigrette, which tastes even better the next day, is a great way to use up any winter vegetables you have in the fridge. It’s wonderful as a salad and a side dish with some oven roasted chicken, or as a vegetarian main.

Parsley root, aka Hamburg parsley, rooted parsley, looks deceptively similar to a parsnip, but is less pungent than parsnip and has a faint parsley taste. It has a sweet taste, and is often used in soups, stews, and side dishes in Germany.

Salad

Ginger Curry Vinaigrette

100 g Quinoa, rinsed, drained

200 ml Water

300 g Root parsley, peeled, cut into inch-cubes

350 g Carrots, peeled, cut into inch-cubes

A handful of arugula, roughly chopped

1 tbsp Olive oil

1/2 tsp Coriander powder

1/2 tsp Cumin powder

Pinch of nutmeg

Salt and freshly ground black peppercorns

2 tbsp Lemon juice

1 tbsp Red wine vinegar

1 tbsp Honey

1 tbsp Madras curry powder

1-inch piece Ginger root, peeled and finely grated

1 clove Garlic, minced

Salt and freshly ground black peppercorns

In a bowl, whisk together the lemon juice, vinegar, honey, curry powder, ginger, garlic, salt and pepper. Whisking constantly, add the oil in a slow, steady stream, until the mixture is emulsified and well combined. Taste and adjust the seasoning.

Preheat oven to 200C/400F. Place root parsley, carrots, oil and spices in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for about 25 minutes until tender.

Meanwhile, place quinoa and water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.

Place quinoa in a salad bowl. Add root vegetables, arugula and the dressing. Toss gently to combine.